Lamb shanks with red wine jus
Photo by Tamara West
This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich, creamy mashed potatoes and the Vinnies’ classic, a whole head of sweet, pungent, caramelised garlic. This recipe needs to be started the day before.
|4||Lamb shanks, hind|
|2 Ltr||Red wine|
|4 stalks||Fresh thyme|
|4 heads||Garlic, whole|
|3 cups||Stock, (meat)|
- Heat oven to 240C.
- Rub the shanks all over with salt, then roast in the oven for 10 minutes until nicely browned. Carefully remove from oven and allow to cool. Reduce the oven heat to 130C.
- Meanwhile bring wine to the boil in a medium-sized pot, just large enough to hold the 4 shanks.
- Slice the top third off the garlic, add the top part of all 4 garlic heads into the wine (caramelise the bottom parts for serving, see below), add the shanks and fresh herbs. Cover with a lid and cook for 3 hours. Allow to cool completely then store in the fridge overnight.
- The next day carefully scoop out 2 cups of the cooking liquor, place in a small saucepan, add the meat stock and cook on a gentle rolling boil until it reduces down to form a rich, sticky jus, this will take about 1 hour.
- To make the caramelised whole garlic, place and water into a small baking dish, sprinkle with salt then place the garlic cut side down, cover with foil and roast at 180C for 30 minutes or until soft and caramelised.
- To serve, slowly bring shanks back to a simmer on the stove top and cook until hot. Take care when lifting them out. Smother with red wine jus and serve with caramelised garlic and creamy potato mash.